Recipe(tried): Brown Rice, Lentils, and Roasted Root Vegetables

BROWN RICE, LENTILS, AND ROASTED ROOT VEGETABLES

Cut into 1 inch cubes - 1 cup of each of the following root vegetables. Turnips, beets, butternut squash, sweet potato and parsnips. Coat vegetables lightly with extra virgin olive oil and 1/3 cup of balsamic vinegar. Season with 3 to 4 Tbls gound cumin and 2 tsp sea or kosher salt. Roast vegetables in 350 degree oven for 30 minutes or until tender.

While the vegetables are cooking:

Prepare 2 cups brown rice as outlined on package directions. Drain if necessary, keep warm and set aside.

Prepare 2 cups brown lentils as outlined on package directions. Drain, keep warm and set aside.

Prepare 2 cups edamame (shelled soy beans) as outlined on package. Drain and set aside.

Meanwhile saute 1 diced onion and as much minced garlic as you like in 1 Tbls olive oil and 1 Tbls butter. When the onion is translucent. Remove from heat and set aside.

In a large bowl or pan combine all the above ingredients. the rice, the lentils, the edamame, the roasted vegetables, and the onion and garlic. Stir gently to combine. Top with chopped cilantro or parsley (choose the taste your prefer I prefer cilantro) and sprinkle with a small amount of extra virgin olive oil if the dish appears dry.

This dish is best served just warm or at room temperature to best enhance all the textures and flavors. If your diet allows a warm chunk of hearty whole grain bread goes will with this healthy meal. Enjoy.